Pre-heat the oven to 400°F.
Wash and use a paper towel to dry the pork tenderloin.
In a small bowl, add the garlic, paprika, thyme, salt and pepper; stir well to thoroughly combine.
Cut the tenderloin in half, length wise, without going all the way through.
Rub the spice mixture on the top and the bottom of the meat; rub well to ensure the spices are distributed evenly.
Lay a large piece of aluminum foil on a work service area (big enough to fully wrap the tenderloin).
Cover the aluminum foil with an equal sized piece of parchment paper.
Lay the 10 pieces of bacon, lenghth wise, in a row, on top of the parchment paper; set aside.
Place the pork tenderloin on top of the bacon slices; set aside.
In a medium skillet, over medium heat, add the onions, mushrooms and garlic; sauté until onions are translucent and mushrooms are cooked.
Remove the skillet from the heat and fill the pork tenderloin cavity with the mixture.
Bring the bacon pieces up and over the top of the pork tenderoin; depending on the length of each bacon slice, the meat may not be completely covered by the bacon which is perfectly fine.
Carefully wrap the tenderloin first in the parchment paper ensuring the meat is completely covered and the ends of the paper are closed.
Next, follow the same process for the piece of aluminum paper.
Center the wrapped pork tenderloin on an ungreased baking sheet.
Place in the pre-heated oven and bake for 30 minutes.
Remove from the oven and, without unwrapping the tenderloin, use a sharp knife to cut along the top of the meat.
Open the aluminum foil and parchment paper to expose the top and sides.
Place back in the pre-heat oven for another 10 minutes (this should crisp the bacon).
Remove from the oven; disponse of the aluminum foil and parchment paper.
Place on a cutting board, cut into sections and serve.
